Chicken Breasts Xeres

Xeres is the old name for Jerez, the Spanish city that gave the world sherry. And sherry vinegar is the star of this quick skillet supper.

Chicken breasts get seared skin-side down until crackling crisp, then braised briefly in a punchy sauce built from sherry vinegar and tomato paste.

Mushrooms cook separately so they stay firm and earthy, then everything comes together on one platter, drenched in a glossy pan sauce whisked with olive oil and scattered with fresh parsley.

It’s bold, bright, and deeply savory, the kind of dish that makes you wonder why sherry vinegar isn’t in everything.

Chef Tips

• Use real sherry vinegar, not cooking sherry. The vinegar has a complex, nutty acidity you can’t replicate with substitutes.
• Brown the chicken over high heat and don’t move it. Crispy skin is the whole point of that first sear.
• Cook the mushrooms in a separate pan so they brown properly instead of steaming in the chicken juices.
• Whisk the remaining olive oil into the sauce off the heat for a smooth, emulsified finish that clings to every piece.